Ken Hom's Sichuan prawns in chilli sauce recipe
Sichuan cooking is popular throughout China. I can see why – next to Cantonese, it is one of my favourite culinary regions of Chinese cookery. This is one of the best-known dishes from that area, but beware of versions that tend to err on the side of excessive sweetness. The dish is quick and easy and makes a wholesome and delicious meal, served with a stir-fried vegetable and steamed rice.
Ingredients
- 450 g uncooked prawns
- 1.5 tbsp groundnut oil
- 2 tsp finely chopped fresh ginger
- 2 tsp finely chopped garlic
- 2 tbsp finely chopped spring onions
- 1 tbsp tomato purée
- 2 tsp chilli bean sauce
- 1 tsp Chinese black vinegar or cider vinegar
- 1 tsp sugar
- 2 tsp sesame oil
- 1 pinch salt and black pepper
- 1 cup spring onions, sliced lengthways
Details
- Cuisine: Chinese
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Spring onions, sliced lengthways. If required, peel the prawns and, if you are using large uncooked ones, cut them down the back and remove the fine digestive cord.
- Wash them and pat them dry with kitchen paper.
- Heat a wok or a large frying-pan over a high heat until it is hot.
- Add the oil, and when it is very hot and slightly smoking, add the ginger, garlic and spring onions.
- Stir-fry for 20 seconds and then add the prawns. Stir-fry the prawns for about 1 minute.
- Add the sauce ingredients, season with ½ teaspoon each of salt and black pepper and continue to stir-fry for another 3-5 minutes over a high heat.
- Garnish with the spring onions and serve at once.
For more recipes from Ken Hom click here.